Characterisation of buffalo milk, cheese and yoghurt properties

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This project provides useful information on the molecular composition, biogenesis, microstructure, physical and chemical properties of Australian buffalo milk and yoghurt. Comparisons were also made with products made from bovine milk produced using conditions standard for Australian manufacturing, that will assist our understanding of buffalo milk products The insights provided can be used to optimize product quality, minimize defects and increase the consistency of Australian buffalo milk products.

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